The Seido Gyuto is an 8-inch Japanese-style chef knife with a VG-10 super steel core clad in 67 layers of Damascus stainless steel, hand-forged and finished with a blue resin and stabilized wood handle. It is hardened to 60-62 HRC and sharpened to an 8-12° edge, so it cuts with far less effort than a typical Western chef knife but needs more care. It suits cooks who want a light, sharp all-purpose blade for vegetables, fish and boneless proteins and who will hand-wash and dry it. Against mass-market German knives it trades toughness and forgiving edges for sharpness and edge retention; against other VG-10 Damascus knives it is a comparable package with a more decorative handle.
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Buyers rate it very highly, praising its out-of-the-box sharpness, looks and balance. Complaints are few and center on edge care and the need to keep it dry.
The SEIDO Japanese Gyuto is an 8-inch (205 mm) chef's knife with a hand-forged Damascus steel blade. The blade has a VG-10 steel cutting core, clad in high-carbon stainless steel and finished with 67 layers of Damascus steel.
The blade edge is ground to an 8-12° angle and has a hardness rating of 60-62 HRC. The double bevel suits both left- and right-handed users.
The handle is made of blue resin and stabilized wood, with a stainless steel bolster. It has a full composite tang and an ergonomic shape for hand control. The knife comes with a guard/sheath and a storage box.
